JPH0789852B2 - Refrigeration storage method of egg liquid - Google Patents
Refrigeration storage method of egg liquidInfo
- Publication number
- JPH0789852B2 JPH0789852B2 JP60019560A JP1956085A JPH0789852B2 JP H0789852 B2 JPH0789852 B2 JP H0789852B2 JP 60019560 A JP60019560 A JP 60019560A JP 1956085 A JP1956085 A JP 1956085A JP H0789852 B2 JPH0789852 B2 JP H0789852B2
- Authority
- JP
- Japan
- Prior art keywords
- egg
- liquid
- yolk
- eggs
- egg liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は卵液の冷蔵保存方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for refrigerating and storing egg liquid.
卵液（全卵、卵黄あるいは卵白）を10℃を越えるような
温度で保存すると、混入細菌の増殖が活発化して短時間
で初期腐敗に至るので、卵液は割卵後直ちに出来るだけ
低温に保存するのがよいとされている。しかし、卵液の
凍結凝固点は−0.7℃前後であるといわれており、この
凍結凝固点以下の温度に保存すると卵液は凍結して固化
する。ところで、例えば卵黄を凍結させるとその卵黄蛋
白は冷凍変性するために、解凍した後の卵黄液は生卵黄
と比べて粘度が著しく高く、かつ乳化力も低下している
ので、凍結卵黄は製菓用あるいは乳化製品用の原料とし
ては適したものではない。また、全卵については、全卵
液を低温殺菌後凍結させて−20℃以下に冷凍保存した、
いわゆる殺菌冷凍全卵が市販されている。この製品はコ
ストの点では安価なものであるが、これを解凍した後の
全卵液は生全卵に比べて粘度が高く、しかも起泡力や乳
化力も低下しているので、高級な菓子や練製品用の原料
としては適したものではない。更にまた、卵白について
は、卵白液を凍結させて−20℃以下に冷凍保存したいわ
ゆる冷凍卵白が市販されている。卵白は凍結させても卵
白蛋白は冷凍変性しないので解凍後は生卵白とほぼ同程
度の機能特性を発揮することができるが、冷凍卵白は使
用に際して解凍作業を要し、そのための設備や余分な手
間がかかる。If egg liquid (whole egg, egg yolk or egg white) is stored at a temperature above 10 ° C, the growth of contaminating bacteria will be activated and early rot will occur in a short time, so the egg liquid should be as cold as possible immediately after breaking eggs. It is recommended to save. However, it is said that the freezing and freezing point of egg liquid is around -0.7 ° C, and the egg liquid freezes and solidifies when stored at a temperature below this freezing and freezing point. By the way, for example, when the yolk is frozen, its yolk protein is frozen and denatured, so that the yolk liquid after thawing has a significantly higher viscosity than the raw yolk and has a reduced emulsifying power. It is not suitable as a raw material for emulsified products. In addition, for whole eggs, whole egg liquid was frozen after pasteurization and frozen and stored at -20 ° C or lower,
So-called sterilized frozen whole eggs are commercially available. Although this product is cheap in terms of cost, the whole egg liquid after thawing it has a higher viscosity than raw whole eggs, and also has a lower foaming power and emulsifying power, so it is a high-class confectionery product. It is not suitable as a raw material for kneaded products. Furthermore, as for egg white, so-called frozen egg white obtained by freezing egg white liquid and storing it frozen at -20 ° C or lower is commercially available. Even if frozen, egg white protein does not freeze-denaturate, so after thawing, it can exhibit almost the same functional characteristics as raw egg white, but frozen egg white requires thawing work before use, and equipment and extra equipment for that purpose are required. It takes time and effort.
このような状況下にあって近年、冷凍に代えて冷蔵（チ
ルド）によって卵液の機能特性を損うことなく液状状態
で低温保存するという方法が開発されている。例えば、
添加物の配合による凍結点降下を利用した冷蔵方法、具
体的には特開昭50−64460号公報で開示せる冷蔵卵黄の
製造方法などが知られている。Under these circumstances, in recent years, a method has been developed in which the egg liquid is preserved at a low temperature in a liquid state without impairing the functional characteristics of the egg liquid by refrigeration (chilling) instead of freezing. For example,
A refrigerating method utilizing freezing point depression by blending additives, specifically, a method for producing refrigerated egg yolk disclosed in JP-A-50-64460 is known.
しかしこれら従来の方法で製された冷蔵卵は−５℃〜−
25℃の低温に保存しても液状ではあるものの糖類、食塩
または（および）食用油が多量に加配されてあるので最
終製品の利用範囲が極めて限定されるばかりでなく、コ
ストの点からも高価につく。よって各種食品の原料とし
て即使用に供しうるように、卵液そのものを凍結させな
いように約０℃以上、就中５〜10℃で冷蔵保存している
のがごく一般的である。しかしこのような冷蔵法ではた
とえ予備殺菌しても卵液中に残存する低温耐性の細菌の
ために冷蔵製品のシェルフライフは、初菌数がかなり低
い場合でも５℃で８日間、10℃で４日間などと、保存期
間の許容限度がかなり短かいので冷蔵卵メーカーやユー
ザーのみならず製品の保管管理者や配送業者までもがそ
のシェルフライフの短かさに不便を感じているのが現状
である。However, refrigerated eggs produced by these conventional methods are -5 ° C
Even if it is stored at a low temperature of 25 ℃, it is liquid but contains a large amount of sugar, salt or (and) edible oil, so not only the range of use of the final product is extremely limited, but also expensive in terms of cost. Stick to Therefore, it is very common to refrigerate the egg liquid itself at about 0 ° C. or higher, especially at 5 to 10 ° C., so that it can be used immediately as a raw material for various foods so as not to be frozen. However, even in such a refrigeration method, even if pre-sterilized, the shelf life of refrigerated products is 5 ° C for 8 days, 10 ° C for 10 days even if the initial number of bacteria is considerably low due to the low temperature resistant bacteria remaining in the egg liquid. Since the allowable storage period is as short as 4 days, it is the situation that not only refrigerated egg makers and users but also product storage managers and delivery companies find it inconvenient due to the short shelf life. is there.
よって、本発明は、保存性がよく、かつその物性が生卵
液のものと同等あるいはほぼ同等である冷蔵卵を製し得
る卵液の冷蔵保存方法を提供することを目的とする。Therefore, an object of the present invention is to provide a method for refrigerating and preserving egg liquid, which is capable of producing refrigerated eggs having good storability and having the same or substantially the same physical properties as those of raw egg liquid.
本発明者らは上記の目的に即して研究を開始するに際し
て、卵液の凍結凝固点が−0.7℃前後であるのを、約−1
8℃の冷媒中で卵液を急速に冷却させ、そのときこの卵
液が固化し始めた時点の該卵液の品温を測定して確か
め、次いで卵液について種々の冷却テストを繰り返し行
なったところ、卵液を例えば−18〜−20℃程度の冷媒中
（例えばフレオンガス中）で急速冷却させると卵液は−
0.7℃前後で凍結しはじめるが、卵液を−１〜−４℃の
雰囲気中で冷却した場合には、具体的には例えば、庫内
温度が−１〜−４℃の冷蔵庫に入れて冷却した場合に
は、意外にも品温が該温度範囲のものであって、しかも
長期に亘って液状を維持した冷蔵卵が得られることを見
い出した。When the inventors started the study in accordance with the above-mentioned purpose, the freeze-freezing point of the egg liquid was about -0.7 ° C, and
The egg solution was rapidly cooled in a refrigerant at 8 ° C, at which time the product temperature of the egg solution at the time when the egg solution began to solidify was measured and confirmed, and then various cooling tests were repeated on the egg solution. However, when the egg liquid is rapidly cooled in a refrigerant (for example, Freon gas) at about −18 to −20 ° C., the egg liquid becomes −
Although it begins to freeze at around 0.7 ° C, when the egg liquid is cooled in an atmosphere of -1 to -4 ° C, specifically, for example, it is cooled by putting it in a refrigerator whose internal temperature is -1 to -4 ° C. In this case, it was surprisingly found that a refrigerated egg having a product temperature in the temperature range and maintaining a liquid state for a long period of time can be obtained.
本発明者らは、上記のようにして製された品温が−１〜
−４℃の冷蔵卵の保存中の混入細菌の繁殖状況につい
て、品温が凍結凝固点より高い冷蔵卵との比較において
更に研究を重ねたところ、品温が−１℃以下のものであ
れば低温耐性の細菌はその繁殖が予想以上に押えられて
いることを更に見い出した。The inventors have found that the product temperature produced as described above is -1 to -1.
Further studies were conducted on the breeding status of contaminating bacteria during storage of refrigerated eggs at -4 ° C in comparison with refrigerated eggs having a product temperature higher than the freezing freezing point. Resistant bacteria have further been found to have their growth suppressed more than expected.
本発明は、これらの知見に基づいて完成されたものであ
り、卵液のみを、−１〜−４℃の雰囲気中で冷却し、該
雰囲気中で液状状態のまま保存することを特徴とする卵
液の冷蔵保存方法を提供するものである。The present invention has been completed based on these findings, and is characterized in that only egg liquid is cooled in an atmosphere of -1 to -4 ° C and stored in a liquid state in the atmosphere. A method for refrigerating egg liquid is provided.
本発明において「卵液」なる用語はそれぞれ下記の意義
を有する全卵、卵黄あるいは卵白の個々を意味するかま
たはこれらの総称を意味する。In the present invention, the term "egg fluid" means the individual whole egg, egg yolk or egg white having the following meanings, or a generic term for them.
「全卵」とは、殻付生卵を割卵して得られる卵黄と卵白
とを構成成分とする卵液を意味する。生卵一個の構成成
分比が通常重量比で卵黄対卵白が約１対３であることか
ら、通常全卵といえばこの構成成分比からなる卵液を指
すが、本発明においては卵黄対卵白が１対１乃至１対４
からなる卵液までも含むものとする。The “whole egg” means an egg solution containing egg yolk and egg white obtained by breaking a raw egg shell. Since the composition ratio of one raw egg is usually 1 to 3 by weight ratio, the egg yolk to egg white is generally referred to as the egg solution having this composition ratio, but in the present invention, egg yolk to egg white is 1: 1 to 1: 4
It also includes egg liquid consisting of.
「卵黄」とは、殻付生卵を割卵して得られる卵液から卵
白を分離除去したものを意味する。尚、この卵黄には、
操作上不可避的に混入される全重量に対して約10％以下
の卵白を含む卵黄をも含むものとする。"Egg yolk" means the egg white obtained by separating and removing the egg white from the egg liquid obtained by breaking raw eggs with a shell. In addition, this egg yolk,
It also includes egg yolk containing about 10% or less of egg white based on the total weight that is inevitably mixed in operation.
「卵白」とは、殻付生卵を割卵して得られる卵液から卵
黄を分離除去したものを意味する。尚、この卵白には、
操作上不可避的に混入される全重量に対して約10％以下
の卵黄を含む卵白も含むものとする。The "egg white" means the egg yolk separated and removed from the egg liquid obtained by breaking the shell eggs. In addition, in this egg white,
It also includes egg white containing about 10% or less of egg yolk based on the total weight that is inevitably mixed in operation.
また、本発明の方法の対象食品である「冷蔵卵」とは、
凍結されることなく液状状態で低温保存されている卵液
を意味する。Further, the "refrigerated egg" that is the target food of the method of the present invention,
It means egg liquid that is cryopreserved in a liquid state without being frozen.
更にまた、以下の本発明の説明において「殺菌卵」とは
卵蛋白が熱変性されない程度で加熱処理された卵液を意
味し、「未殺菌卵」とはこの加熱処理を受けてない卵液
を意味する。Furthermore, in the following description of the present invention, "sterilized egg" means an egg solution that has been heat-treated to such an extent that egg protein is not heat-denatured, and "unsterilized egg" means an egg solution that has not been subjected to this heat treatment. Means
本発明の卵液の冷蔵保存方法を以下説明する。The method for refrigerating egg liquid according to the present invention will be described below.
原料の卵液としては、産卵からあまり経過していない殻
付生卵を割卵した直後の新鮮なものが好ましい。卵蛋白
が既に変性されているような卵液、例えば冷凍卵を解凍
したものや乾燥卵を水戻ししたものなど、また、食塩、
糖類などが加配されているような卵液は原料卵液として
は不適当である。The raw egg liquid is preferably fresh immediately after breaking a raw egg with shells that has not passed much since the spawning. Egg fluid in which egg protein has already been denatured, such as thawed frozen egg or dried egg rehydrated, salt,
Egg fluid containing saccharides is unsuitable as a raw egg fluid.
所望する卵液に応じて、例えば全卵の場合は、卵黄と卵
白とを予定割合で配合し、好ましくは均一混合して調製
し、また卵黄あるいは卵白の場合は割卵、分離後、好ま
しくはそれぞれ不可避的に混入された卵白あるいは卵黄
を均一化するために混合してそれぞれ卵液を調製する。
尚いずれの卵液の調製に際しても卵殻の破片、カラザ、
卵黄膜などの不可食的な夾雑物を除去する目的で過処
理するとよい。Depending on the desired egg liquid, for example, in the case of whole eggs, egg yolk and egg white are mixed at a predetermined ratio, preferably prepared by uniform mixing, and in the case of egg yolk or egg white, split eggs, after separation, preferably Egg liquids are prepared by mixing the egg whites or egg yolks inevitably mixed with each other to make them uniform.
It should be noted that when preparing any of the egg liquid, eggshell debris, Karaza,
It may be overtreated for the purpose of removing inedible impurities such as yolk membrane.
このようにして準備した卵液を適切な容器に収容後その
まま−１〜−４℃の雰囲気中に保持する。ただし、後述
する試験例１および２の結果より明らかなように一段と
低い温度でも凍結凝固せず、しかも長期保存が可能であ
る製品に仕上げるためには卵液を殺菌卵としておくとよ
い。殺菌卵とするには、例えばプレートヒーター等の加
熱装置を用い、全卵と卵黄の場合は55〜65℃で３〜10分
間程度、また卵白の場合は50〜60℃で２〜10分間程度加
熱処理すればよい。The egg solution thus prepared is stored in an appropriate container and then kept as it is in an atmosphere of -1 to -4 ° C. However, as is clear from the results of Test Examples 1 and 2 which will be described later, it is preferable to use the egg solution as a sterilized egg in order to produce a product that does not freeze-coagulate even at a lower temperature and can be stored for a long period of time. To sterilize eggs, use a heating device such as a plate heater. For whole eggs and egg yolk, 55-65 ℃ for 3-10 minutes, and for egg white, 50-60 ℃ for 2-10 minutes. Heat treatment may be performed.
このようにして殺菌卵としたものあるいは未殺菌卵を直
接−１〜−４℃の雰囲気中に保持してもよいが、例えば
100ml容フラスコに収容、密栓した50g程度の卵であって
も庫内温度を−１〜−４℃に保持した冷蔵庫に入れて冷
却した場合に殺菌卵であるか未殺菌卵であるかを問わず
その品温が−４℃になるまでに約７時間を要するため
に、作業時間の短縮化および延いては卵液の変質防止の
観点から卵液を予冷したのち−１〜−４℃の雰囲気中で
冷却するとよい。予冷処理は、例えば卵液をプレートク
ーラー等の冷却装置を用いて10℃より低く、好ましくは
０〜５℃に冷却することによって行えばよい。尚、−１
〜−４℃の雰囲気はこの温度範囲内でその温度を変動さ
せても差支えないがなるべく一定の温度で保持するのが
好ましい。In this way, sterilized eggs or unsterilized eggs may be directly held in an atmosphere of -1 to -4 ° C.
Even if the eggs are stored in a 100-ml flask and sealed tightly, about 50 g, whether they are sterilized eggs or unsterilized eggs when cooled in a refrigerator that keeps the internal temperature at -1 to -4 ° C Since it takes about 7 hours for the product temperature to reach -4 ° C, the egg liquid is pre-cooled from the viewpoint of shortening the working time and preventing deterioration of the egg liquid, and then -1 to -4 ° C. Cool in an atmosphere. The pre-cooling treatment may be performed, for example, by cooling the egg liquid to a temperature lower than 10 ° C., preferably 0 to 5 ° C., using a cooling device such as a plate cooler. Incidentally, -1
The atmosphere of to -4 ° C can be maintained at a constant temperature as much as possible, although the temperature may be varied within this temperature range.
上記のようにして製造された冷蔵卵は、−１〜−４℃の
品温を有しているにもかかわらず液状状態であり、しか
もその構成は卵液のみからなるものである。このような
冷蔵卵製品の保管、配送などに当ってはその品温の保持
の点に特に配慮が払われるべきである。The refrigerated egg produced as described above is in a liquid state even though it has a product temperature of -1 to -4 ° C, and its constitution is composed only of egg liquid. When storing and delivering such refrigerated egg products, particular attention should be paid to the maintenance of the product temperature.
本発明の方法で得られた冷蔵卵が保存性の点および物性
の点で如何に優れた効果を奏しうるものであるかを以下
に示す試験例１〜５の結果でもって説明する。How the refrigerated eggs obtained by the method of the present invention can exhibit excellent effects in terms of storability and physical properties will be described with reference to the results of Test Examples 1 to 5 below.
試験例１（保存性） まず、下記に示すような６種類の卵液を調製した。Test Example 1 (Storability) First, 6 kinds of egg solutions as shown below were prepared.
（イ）未殺菌全卵 殻付生卵を割卵して得た全卵液を攪拌後ストレーナーに
通して過したもの （ロ）殺菌全卵 （イ）の未殺菌全卵を62.5℃で５分間プレートヒーター
に通して加熱処理した後常温（20℃）まで冷却したもの （ハ）未殺菌卵黄 殻付生卵を割卵して得られる卵液から卵白を分離除去し
て得た卵黄を攪拌後ストレーナーに通して過したもの （ニ）殺菌卵黄 （ハ）の未殺菌卵黄を62.5℃で５分間プレートヒーター
に通して加熱処理した後常温（20℃）まで冷却したもの （ホ）未殺菌卵白 殻付生卵を割卵して得られる卵液から卵黄を分離除去し
て得た卵白を攪拌後ストレーナーに通して過したもの （ヘ）殺菌卵白 （ホ）の未殺菌卵白を55.5℃で3.5分間プレートヒータ
ーに通して加熱処理した後常温（20℃）まで冷却したも
の 次いで、各卵液を100ml容ビーカーに50gずつ分取したも
のを試料とし、卵液毎に未殺菌卵は４個および殺菌卵は
５個ずつの試料を用意した。これらの試料を未殺菌卵
は、５℃、０℃、−２℃および−４℃にそれぞれ保持し
た冷蔵庫に１個ずつ配置し、殺菌卵は更に−６℃に保持
した冷蔵庫にも配置してそのまま20日間保存した。(A) Unsterilized whole egg The whole egg liquid obtained by breaking raw eggs with shells and passing through a strainer after stirring (b) Sterilized whole egg (b) Unsterilized whole egg at 62.5 ° C Heated through a plate heater for minutes, then cooled to room temperature (20 ° C) (C) Unsterilized egg yolk Stir the yolk obtained by separating and removing the egg white from the egg liquid obtained by breaking the egg After passing through a strainer (d) Sterilized egg yolk (c) Unsterilized egg yolk is heat-treated by passing it through a plate heater at 62.5 ° C for 5 minutes and then cooled to room temperature (20 ° C) (e) Unsterilized egg white The egg white obtained by separating and removing the egg yolk from the egg liquid obtained by splitting raw eggs with shells and passing through a strainer after stirring (f) Sterilized egg white (e) Unsterilized egg white at 55.5 ° C Heated through a plate heater for minutes and then cooled to room temperature (20 ℃). Was the sample that was collected by 50g in 100ml beaker, unpasteurized eggs in each egg fluid four and sterilization eggs were prepared samples of five pieces. Each of these samples was placed in a refrigerator in which unsterilized eggs were kept at 5 ° C., 0 ° C., −2 ° C. and −4 ° C., and the sterilized eggs were also placed in a refrigerator held at −6 ° C. It was stored as it was for 20 days.
保存期間中の各試料の状態を観察したところ結果は下記
の表１に示す通りであった。When the state of each sample during the storage period was observed, the results were as shown in Table 1 below.
備考1:−６℃に保持した冷蔵庫に配置した試料であって
も配置12時間後までには品温が−６℃になっていた。 Remark 1: Even if the sample was placed in a refrigerator kept at -6 ° C, the product temperature was -6 ° C by 12 hours after the placement.
備考2:表中「液」は液状を、「半」は半凍結状を、そし
て「凍」は凍結状であることを意味する。Note 2: In the table, "liquid" means liquid, "semi" means semi-frozen, and "freeze" means frozen.
試験例２（保存中の細菌の増殖程度） 上記試験例１で調製した各卵液について100ml容ビーカ
ーに50gずつ分取した試料を卵液毎に４個宛用意し、こ
れらの試料を、５℃、０℃、−２℃および−４℃にそれ
ぞれ保持した冷蔵庫に１個ずつ配置してそのまま20日間
保存した。Test Example 2 (Proliferation of Bacteria during Storage) For each egg solution prepared in Test Example 1 above, 50 g of each egg solution was dispensed into a 100 ml beaker, and four samples were prepared for each egg solution. Each of them was placed in a refrigerator kept at 0 ° C, 0 ° C, -2 ° C, and -4 ° C, and stored as it was for 20 days.
この保存期間中の各試料1ml当りの生菌数を測定したと
ころ結果は下記の表２に示す通りであった。When the viable cell count per 1 ml of each sample was measured during this storage period, the results are shown in Table 2 below.
備考1:各卵液の冷蔵庫内配置直前の試料1ml当りの生菌
数は、（イ）は6.4×103、（ロ）は1.4×103、（ハ）は
7.6×103、（ニ）は2.7×102、（ホ）は4.7×103および
（ヘ）は3.8×102であった。 Remark 1: The number of viable bacteria per 1 ml of sample just before placing each egg liquid in the refrigerator is 6.4 × 10 3 for (a), 1.4 × 10 3 for (b), and
7.6 × 10 3 , (d) was 2.7 × 10 2 , (e) was 4.7 × 10 3, and (f) was 3.8 × 10 2 .
備考2:表中の「−」は未測定を意味し、また、数値の下
にアンダーラインのあるものは腐敗臭が感じられたこと
を意味する。Remark 2: "-" in the table means unmeasured, and those with an underline below the number mean that a rotten odor was felt.
試験例３（粘度及び起泡力） まず、下記に示すような６種類の試料を調製した。Test Example 3 (Viscosity and Foaming Power) First, 6 types of samples as shown below were prepared.
（ａ）冷凍全卵 試験例１の（イ）の未殺菌全卵を−20℃の冷媒中で凍結
させたもの （ｂ）冷蔵全卵 試験例１の（イ）の未殺菌全卵を、まず62℃で５分間プ
レートヒーターに通して加熱処理した後このものを次い
でプレートクーラーに通して４℃に冷却し、更に−４℃
に保持した冷蔵庫に入れて品温を−４℃としたもの （ｃ）冷凍卵黄 試験例１の（ハ）の未殺菌卵黄を−20℃の冷媒中で凍結
させたもの （ｄ）冷蔵卵黄 試験例１の（ハ）の未殺菌卵黄を、まず62℃で５分間プ
レートヒーターに通して加熱処理した後このものを次い
でプレートクーラーに通して４℃に冷却し、更に−４℃
に保持した冷蔵庫に入れて品温を−４℃としたもの （ｅ）冷凍卵白 試験例１の（ホ）の未殺菌卵白を−20℃の冷媒中で凍結
させたもの （ｆ）冷蔵卵白 試験例１の（ホ）の未殺菌卵白を、まず52℃で５分間プ
レートヒーターに通して加熱処理した後このものを次い
でプレートクーラーに通して４℃に冷却し、更に−４℃
に保持した冷蔵庫に入れて品温を−４℃としたもの 次いで、各試料を2l容丸缶に1.5Kgずつ収容、密封し、
冷凍試料については−20℃の冷凍庫において21日間、冷
蔵試料については−４℃に保持した冷蔵庫において21日
間それぞれ保存した後取り出し、開缶して常温に戻し
た。(A) Frozen whole egg The unsterilized whole egg of (a) of Test Example 1 was frozen in a refrigerant at -20 ° C. (B) The refrigerated whole egg The unsterilized whole egg of (a) of Test Example 1 was First, heat it through a plate heater at 62 ° C for 5 minutes, then heat this through a plate cooler to 4 ° C, then -4 ° C.
(C) Frozen egg yolk frozen in the refrigerant at -20 ° C (d) Refrigerated egg yolk test The unsterilized egg yolk of (c) of Example 1 was first heat-treated at 62 ° C. for 5 minutes by passing it through a plate heater, which was then passed through a plate cooler and cooled to 4 ° C., and further -4 ° C.
(E) Frozen egg white of (e) Frozen egg white of Test Example 1 (e) frozen in a refrigerant of -20 ° C. (f) Chilled egg white test The unsterilized egg white of (e) of Example 1 was first heat-treated by passing through a plate heater at 52 ° C. for 5 minutes, then passed through a plate cooler and cooled to 4 ° C., and further -4 ° C.
Placed in a refrigerator kept at -4 ° C. and then stored 1.5 kg of each sample in a 2 liter round can and sealed,
The frozen sample was stored in a freezer at −20 ° C. for 21 days, and the frozen sample was stored in a refrigerator kept at −4 ° C. for 21 days, taken out, opened, and returned to room temperature.
こうして得られた各卵液試料を粘度および起泡力に関し
て測定したところ結果は下記の表３に示す通りであっ
た。When the egg liquid samples thus obtained were measured for viscosity and foaming power, the results are shown in Table 3 below.
備考1:全卵と卵白の試料に対してはオストワルド型粘度
計を用いて流下秒数を測定し、卵黄試料に対してはＢ型
粘度計を用いてcpsを測定した。 Remark 1: For the whole egg and egg white samples, the downflow seconds were measured using the Ostwald viscometer, and for the yolk sample, the cps was measured using the B type viscometer.
備考2:起泡力は、ホバートミキサーに各試料500gを入
れ、まず中速で1.5分間、次いで高速で1.5分間攪拌した
ときの泡の高さ（mm）で示した。尚、−は未測定を意味
する。Remark 2: The foaming power was indicated by the height (mm) of foam when 500 g of each sample was put in a Hobart mixer and stirred first at medium speed for 1.5 minutes and then at high speed for 1.5 minutes. In addition, -means unmeasured.
試験例４（ケーキ原料としての適性） まず、下記に示すような３種類の試料を調製した。Test Example 4 (Appropriateness as Cake Raw Material) First, the following three types of samples were prepared.
（ｉ）全卵液 殻付生卵を割卵した直後の新鮮な全卵液 （ii）冷凍全卵−解凍全卵液 （ｉ）の全卵液を−20℃の冷媒中で凍結させ、次いで−
20℃の冷凍庫内で21日間保存した後取り出し、解凍して
得た全卵液 （iii）冷蔵全卵液 （ｉ）の全卵液をまず62℃で５分間プレートヒーターに
通して加熱処理した後、このものを次いでプレートクー
ラーに通して４℃に冷却し、更に−４℃に保持した冷蔵
庫に入れて品温を−４℃とし、そのまま21日間保存した
後取り出して得た全卵液 次いで、上記の各全卵液試料450g、砂糖310g、水飴100g
および小麦粉190gを用いて常法によりスポンジケーキを
それぞれ焼成し、得られた各ケーキの見掛け比重と比容
積（cc/g）とを測定したところ、結果は下記の表４に示
す通りであった。(I) Whole egg liquid Fresh whole egg liquid immediately after breaking raw eggs with shells (ii) Frozen whole egg-thawed whole egg liquid (i) Whole egg liquid is frozen in a refrigerant at -20 ° C, Then −
Whole egg liquid obtained by storing in a freezer at 20 ° C. for 21 days and then thawing (iii) chilled whole egg liquid (i) was first heat treated by passing through a plate heater for 5 minutes at 62 ° C. Then, the whole egg solution was cooled by passing it through a plate cooler to 4 ° C, put it in a refrigerator kept at -4 ° C to bring the product temperature to -4 ° C, stored for 21 days and then taken out. , 450g of each whole egg liquid sample, 310g of sugar, 100g of starch syrup
Sponge cakes were each fired by a conventional method using 190 g of wheat flour and wheat flour, and the apparent specific gravity and specific volume (cc / g) of each obtained cake were measured. The results are shown in Table 4 below. .
試験例５（乳化力） まず、下記に示すような３種類の試料を調製した。 Test Example 5 (Emulsifying power) First, the following three types of samples were prepared.
卵黄液 殻付生卵を割卵して得られる卵液から卵白を分離除去し
た直後の新鮮な卵黄液 冷凍卵黄−解凍卵黄液 の卵黄液を−20℃の冷媒中で凍結させ、次いで−20
℃の冷凍庫内で21日間保存した後取り出し、解凍して得
た卵黄液 冷蔵卵黄液 の卵黄液をまず60℃で５分間プレートヒーターに通
して加熱処理した後、このものを次いでプレートクーラ
ーに通して４℃に冷却し、更に−４℃に保持した冷蔵庫
に入れて品温を−４℃とし、そのまま21日間保存した後
取り出して得た卵黄液 次いで、上記の各卵黄液試料200g、サラダ油900g、５％
酸度の食酢170gおよび食塩30gを用いて常法によりぞれ
ぞれマヨネーズを製造した。得られた各マヨネーズ製品
の一部を分取してそれぞれ粘度を測定すると共に、各製
品を−15℃に保持した冷蔵庫内に放置して油脂分の分離
状況を観察し、分離が開始されるまでの日数を測定する
ことにより各製品の耐寒性を調べたところ、結果は下記
の表５に示す通りであった。Egg yolk liquid Fresh yolk liquid immediately after separating and removing egg white from the egg liquid obtained by breaking raw eggs with shells Frozen yolk-thawed yolk liquid Egg yolk liquid is frozen in a refrigerant at -20 ° C, then -20
Stored in a freezer at ℃ for 21 days and then taken out and thawed. Egg yolk liquid of chilled egg yolk liquid was first passed through a plate heater at 60 ° C for 5 minutes for heat treatment, and then passed through a plate cooler. Egg yolk liquid obtained by taking out and refrigerating to 4 ° C., then putting it in a refrigerator kept at −4 ° C. and keeping the product temperature at −4 ° C. for 21 days and then taking it out. Then, 200 g of each yolk liquid sample above, 900 g of salad oil 5%
170 g of vinegar having an acidity and 30 g of salt were used to produce mayonnaise in a conventional manner. A part of each of the resulting mayonnaise products is sampled and the viscosity is measured, and each product is left in a refrigerator kept at -15 ° C to observe the separation state of oil and fat, and the separation is started. When the cold resistance of each product was examined by measuring the number of days until, the results were as shown in Table 5 below.
備考：粘度はＢ型粘度計を用いて測定した。 Note: Viscosity was measured using a B type viscometer.
上記の試験例１および２より、本発明の方法で得られた
冷蔵卵は、従来卵液の凍結凝固点といわれている−0.7
℃より１〜４°も低い品温を有する液状物であってしか
も20日間以上もその状態で保存でき、その保存期間にお
ける細菌の増殖も予想以上に低いものであり、よって保
存性がよく、製品としてのシェルフライフが長いという
効果を奏しうるものであることがわかる。これらの効果
は殺菌卵のものでは更に顕著である。From the above Test Examples 1 and 2, the refrigerated eggs obtained by the method of the present invention are conventionally said to be the freeze-freezing point of egg liquid -0.7.
It is a liquid that has a product temperature 1 to 4 ° C lower than that, and it can be stored for more than 20 days in that state, and the growth of bacteria during the storage period is also unexpectedly low. It can be seen that the shelf life of the product is long. These effects are more remarkable in the sterilized eggs.
また、上記の試験例3,4および５より、本発明の方法で
得られた冷蔵卵は凍結されずに液状状態にあるので卵黄
蛋白変性をしておらず卵液が全卵あるいは卵黄であって
もその粘度、起泡力、乳化力などの物性が生卵液のもの
と同等あるいはほぼ同等であり、よって製菓用あるいは
乳化製品用の原料として使用できるという利点を有する
ものであることが理解される。。Further, from the above Test Examples 3, 4 and 5, since the refrigerated eggs obtained by the method of the present invention are in a liquid state without being frozen, the yolk protein is not denatured and the egg liquid is whole egg or yolk. However, it is understood that its physical properties such as viscosity, foaming power and emulsifying power are the same as or almost the same as those of raw egg liquid, and therefore it has an advantage that it can be used as a raw material for confectionery or emulsified products. To be done. .
更にまた、本発明の方法で得られた冷蔵卵は凍結されて
いないので解凍作業の必要もなく、よってそのための設
備や余分な手間等が省略できるという利点もある。この
利点は、冷凍卵白とはその物性の点では顕著な差のみら
れない冷蔵卵白の場合に特に認められる。Furthermore, since the refrigerated eggs obtained by the method of the present invention are not frozen, there is no need for thawing work, and therefore there is an advantage that equipment and extra labor for it can be omitted. This advantage is especially recognized in the case of refrigerated egg white, which is not significantly different from frozen egg white in physical properties.
更にその上、本発明の方法で得られた冷蔵卵は添加物の
配合は何らなされていないものであるのでその利用範囲
は生卵液と全く同一であり、添加物含有の従来の冷蔵卵
に比べて一層の利用拡大化が計れるものである。Furthermore, since the refrigerated egg obtained by the method of the present invention has no additives blended, its utilization range is exactly the same as that of the raw egg liquid, and the conventional refrigerated egg containing the additive is used. Compared with this, the use can be further expanded.
総じて、本発明の方法で得られた冷蔵卵は、長期間の保
存が可能であり、かつ生卵液と同等な諸物性を備えたも
のであるという従来のいかなる冷蔵卵にもみられない特
性を有するものである。In general, the refrigerated eggs obtained by the method of the present invention can be stored for a long period of time, and have characteristics not found in any conventional refrigerated eggs that have physical properties equivalent to raw egg liquid. I have.
以下、本発明を実施例でもって更に詳しく説明する。 Hereinafter, the present invention will be described in more detail with reference to examples.
実施例１ 殻付生卵を割卵して得た全卵液を攪拌機付タンク内で攪
拌して卵黄と卵白とを混合して均一化した後80メッシュ
のストレーナーに通して夾雑物を除去した。Example 1 Whole egg liquid obtained by breaking raw eggs with shells was stirred in a tank equipped with a stirrer to mix and homogenize yolk and egg white, and then passed through a strainer of 80 mesh to remove impurities. .
次いでこの全卵液を殺菌処理することなく直ちにプレー
トクーラーに通して０℃に冷却した後５ガロン缶に20Kg
ずつ分取し、密封した。このものを−３℃に保持した冷
蔵庫内に配置し、そのまま保存した。Then, this whole egg liquid was immediately passed through a plate cooler without sterilization and cooled to 0 ° C, and then 20 kg in a 5 gallon can.
Each was separated and sealed. This product was placed in a refrigerator kept at -3 ° C and stored as it was.
保存18日目に該缶を取り出し、開缶してみたところ全卵
液は品温が−３℃で液状状態を保っており、しかも変質
や変敗現象に認められなかった。When the can was taken out on the 18th day of storage and opened, the whole egg liquid had a product temperature of -3 ° C and remained in a liquid state, and no alteration or deterioration phenomenon was observed.
実施例２ 殻付生卵を割卵して得られた卵液を卵黄液と卵白液とに
分離し、その各々を攪拌機付タンク内でそれぞれ攪拌し
て均一化した後80メッシュのストレーナーに通して夾雑
物を除去した。Example 2 Egg liquid obtained by breaking open eggs with shells was separated into yolk liquid and egg white liquid, which were respectively stirred and homogenized in a tank equipped with a stirrer and then passed through a strainer of 80 mesh. To remove impurities.
（１）上記卵黄液を殺菌処理することなく直ちにプレー
トクーラーに通して１℃に冷却した後10l容丸缶に9Kgず
つ分取し、密封した。このものを−２℃に保持した冷蔵
庫内に配置し、そのまま保存した。(1) The egg yolk liquid was immediately passed through a plate cooler without sterilization and cooled to 1 ° C., and then 9 Kg each was dispensed in a 10-liter round can and sealed. This product was placed in a refrigerator kept at -2 ° C and stored as it was.
保存20日目に該缶を取り出し、開缶してみたところ卵黄
液は品温が−２℃で液状状態を保っており、しかも変質
や変敗現象は認められなかった。When the can was taken out on the 20th day of storage and opened, the egg yolk liquid maintained a liquid state at a product temperature of -2 ° C, and no alteration or deterioration was observed.
（２）上記卵白液を殺菌することなく直ちにプレートク
ーラーに通して２℃に冷却した後10l容丸缶に9Kgずつ分
取し、密封した。このものを−４℃に保持した冷蔵庫内
に配置し、そのまま保存した。(2) The egg white liquor was immediately passed through a plate cooler without sterilization, cooled to 2 ° C., and 9 Kg each was dispensed in a 10-liter round can and sealed. This product was placed in a refrigerator kept at -4 ° C and stored as it was.
保存20日目に該缶を取り出し、開缶してみたところ卵白
液は品温が−４℃で液状状態を保っており、しかも変質
や変敗現象は認められなかった。When the can was taken out on the 20th day of storage and opened, the egg white liquor kept a liquid state at a product temperature of -4 ° C, and no alteration or deterioration was observed.
実施例３ 殻付生卵を割卵して得た全卵液を攪拌機付タンク内で攪
拌して卵黄と卵白とを混合して均一化した後80メッシュ
のストレーナーに通して夾雑物を除去した。Example 3 Whole egg liquid obtained by breaking raw eggs with shells was stirred in a tank with a stirrer to mix and homogenize egg yolk and egg white, and then passed through a strainer of 80 mesh to remove impurities. .
次いでこの全卵液を62.5℃で５分間プレートヒーターに
通して加熱処理した後このものを直ちにプレートクーラ
ーに通して５℃に冷却し、10l容丸缶に9Kgずつ分取して
密封した。このものを−４℃に保持した冷蔵庫内に配置
し、そのまま保存した。Then, this whole egg solution was heat-treated by passing it through a plate heater at 62.5 ° C. for 5 minutes, then immediately passed through a plate cooler to cool to 5 ° C., and 9 Kg of each 10-liter round can was collected and sealed. This product was placed in a refrigerator kept at -4 ° C and stored as it was.
保存20日目に該缶を取り出し、開缶してみたところ全卵
液は品温が−４℃で液状状態を保っており、しかも変質
や変敗現象は認められなかった。When the can was taken out on the 20th day of storage and opened, the whole egg liquid was kept in a liquid state at a product temperature of -4 ° C, and no alteration or deterioration phenomenon was observed.
実施例４ 殻付生卵を割卵して得られた卵液を卵黄液と卵白液とに
分離し、その各々を攪拌機付タンク内でぞれぞれ攪拌し
て均一化した後80メッシュのストレーナーに通して夾雑
物を除去した。Example 4 Egg fluid obtained by breaking open eggs with shells was separated into yolk fluid and egg white fluid, and each was stirred and homogenized in a tank equipped with a stirrer, and then 80 mesh The contaminants were removed by passing through a strainer.
（１）上記卵黄液を62.5℃で５分間プレートヒーターに
通して加熱処理した後このものを直ちにプレートクーラ
ーに通して１℃に冷却し、５ガロン缶に20Kgずつ分取
し、密封した。このものを−５℃に保持した冷蔵庫内に
配置し、そのまま保存した。(1) The egg yolk solution was heat-treated by passing it through a plate heater at 62.5 ° C. for 5 minutes and then immediately passed through a plate cooler to be cooled to 1 ° C., and 20 kg of each was collected in a 5 gallon can and sealed. This product was placed in a refrigerator kept at -5 ° C and stored as it was.
保存20日目に該缶を取り出し、開缶してみたところ卵黄
液は品温が−５℃で液状状態を保っており、しかも変質
や変敗現象は認められなかった。When the can was taken out on the 20th day of storage and opened, the egg yolk liquid maintained a liquid state at a product temperature of -5 ° C, and no alteration or deterioration was observed.
（２）上記卵白液を55.5℃で3.5分間プレートヒーター
に通して加熱処理した後このものを直ちにプレートクー
ラーに通して１℃に冷却し、５ガロン缶に20Kgずつ分取
し、密封した。このものを−４℃に保持した冷蔵庫内に
配置し、そのまま保存した。(2) The egg white liquor was heat-treated by passing it through a plate heater at 55.5 ° C. for 3.5 minutes, then immediately passed through a plate cooler to cool to 1 ° C., and 20 kg of each was separated into 5 gallon cans and sealed. This product was placed in a refrigerator kept at -4 ° C and stored as it was.
保存20日目に該缶を取り出し、開缶してみたところ卵白
液は品温が−４℃で液状状態を保っており、しかも変質
や変敗現象は認められなかった。When the can was taken out on the 20th day of storage and opened, the egg white liquor kept a liquid state at a product temperature of -4 ° C, and no alteration or deterioration was observed.
Claims (6)
却し、該雰囲気中で液状状態のまま保存することを特徴
とする卵液の冷蔵保存方法。1. A method for refrigerating and storing egg liquid, which comprises cooling only egg liquid in an atmosphere of -1 to -4 ° C. and storing the egg liquid in a liquid state.
中で冷却する、特許請求の範囲第１項に記載の卵液の冷
蔵保存方法。2. The method of refrigerating and storing egg liquid according to claim 1, wherein the egg liquid is pre-cooled and then cooled in an atmosphere of -1 to -4 ° C.
或いは第２項に記載の卵液の冷蔵保存方法。3. The method of refrigerating and storing egg liquid according to claim 1 or 2, wherein the egg liquid is whole egg.
或いは第２項に記載の卵液の冷蔵保存方法。4. The method of refrigerating and storing egg liquid according to claim 1 or 2, wherein the egg liquid is egg yolk.
或いは第２項に記載の卵液の冷蔵保存方法。5. The method of refrigerating and storing egg liquid according to claim 1 or 2, wherein the egg liquid is egg white.
項乃至第５項のいずれか一項に記載の卵液の冷蔵保存方
法。6. The first claim in which the egg liquid is a sterilized egg.
Item 6. A method for refrigerating and storing egg liquid according to any one of Items 5 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60019560A JPH0789852B2 (en) | 1985-02-04 | 1985-02-04 | Refrigeration storage method of egg liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60019560A JPH0789852B2 (en) | 1985-02-04 | 1985-02-04 | Refrigeration storage method of egg liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61177940A JPS61177940A (en) | 1986-08-09 |
| JPH0789852B2 true JPH0789852B2 (en) | 1995-10-04 |
Family
ID=12002688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60019560A Expired - Fee Related JPH0789852B2 (en) | 1985-02-04 | 1985-02-04 | Refrigeration storage method of egg liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0789852B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5620735A (en) * | 1995-02-01 | 1997-04-15 | Cargill, Incorporated | Simulated egg patty |
| CN114831276B (en) * | 2022-04-02 | 2023-09-22 | 安徽荣达食品有限公司 | Egg custard with crispy mouthfeel and production process thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5911139A (en) * | 1982-07-12 | 1984-01-20 | Taiji Kudo | Method for preserving freshness of edible meat and marine fish and shellfish and processed product thereof |
-
1985
- 1985-02-04 JP JP60019560A patent/JPH0789852B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 佐藤泰編著「食卵の科学と利用」（１９８０−２−１５）地球社Ｐ．２７３−２７４ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61177940A (en) | 1986-08-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3857974A (en) | Process for the production of frozen eggs | |
| CA2465863C (en) | Method of preserving food and method of producing unfrozen water | |
| JP3119864B2 (en) | Frozen non-dairy dessert | |
| CN102388946B (en) | Puffer fish preserving ice-temperature method | |
| JPH0789852B2 (en) | Refrigeration storage method of egg liquid | |
| US3403031A (en) | Homemade ice cream preparation | |
| Grout et al. | Freezing of fruit and vegetables | |
| Gormley | Developments in fish freezing in Europe, with emphasis on cryoprotectants | |
| JPH08168350A (en) | Modifier for cooked rice and cooked rice food using the same modifier | |
| KR930004454B1 (en) | Process for making cream whiped | |
| Torreggiani et al. | The pre-treatment of fruits and vegetables | |
| Fellers | Public health aspects of frozen foods | |
| US3328175A (en) | Egg white composition containing triethyl phosphate having enhanced whipping properties | |
| JPH06253744A (en) | Production of ice cream from cheese and ice cream made from cheese | |
| JPS62122551A (en) | Encased and refrigerated egg | |
| Kerr | 61 Frozen Food Texture | |
| JPS61289843A (en) | Cake | |
| JPS5923778B2 (en) | Egg yolk-containing high sugar content food additive and its manufacturing method | |
| US3898346A (en) | Preservation process for bone marrow | |
| US3561979A (en) | Preparation of shortening dried egg products | |
| CN111418696A (en) | Additive-free sea salt milk flavored ice cream and preparation method thereof | |
| JPH05184328A (en) | Salad having freezing-resistance and its production | |
| US1595766A (en) | Egg product and process for producing the same | |
| Hening et al. | Bulletin: Number 634: Frozen Fruits for Ice Cream | |
| Hertzler | Family resources. Safe carried meals |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |